with Garlicky Greens & Creamy Mashed Potato
We've taken a few liberties with this Russian fave to create a tasty version that's easy enough for weeknights. You'll still find the key elements of mushrooms (two kinds), Dijon mustard and cream, but we've added tomato paste for extra flavour and served it with a fluffy mash to soak up the sauce. *This recipe is under 650kcal per serving.* *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious*
Allergens
Utensils
Tags
Olive oil
Potato
2
Milk
2 tbs
Butter
60 g
Garlic
3 clove
Brown Onion
1
Lemon
0.5
Courgette
1
Portabello mushrooms
1 packet
Button mushrooms
1 packet
Worcestershire sauce
1 packet
Garlic & Herb Seasoning
1 sachet
Plant-Based Cream
0.5 bottle
Vegetable stock powder
1 sachet
Water
0.33 cup
• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the milk and 1/2 the butter to the potato and season generously with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, finely chop garlic. Roughly chop onion. Slice lemon into wedges. Slice courgette into thick sticks. • Thinly slice portabello mushrooms and button mushrooms.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook courgette until tender, 5-6 minutes. • Add 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper, transfer to a bowl and cover to keep warm.
• Return the frying pan to high heat with a generous drizzle of olive oil. Cook portabello and button mushrooms until browned, 7-8 minutes. • Reduce heat to medium, then add onion and cook until tender, 3-5 minutes. Season with pepper.
• Return the frying pan to high heat with a generous drizzle of olive oil. Cook portabello and button mushrooms until browned, 7-8 minutes. • Reduce heat to medium, then add onion and cook until tender, 3-5 minutes. Season with pepper.
• Divide mashed potato between bowls. • Top with mixed mushroom stroganoff. • Serve with garlicky greens and any remaining lemon wedges. Enjoy!
2453
kJ
Energy (kJ)
35
g
Fat
17.5
g
of which saturates
48.9
g
Carbohydrate
20.1
g
of which sugars
15.2
g
Protein
1202
mg
Sodium
